Cornbread Stuffing with Brussels Sprouts & Squash
Brussels sprouts and winter squash make this cornbread stuffing look and taste great. You may need to bake two batches of cornbread to have 2 pounds for this recipe--you can even make it the day before.
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate the roasted squash for up to 2 days. Store the toasted cornbread uncovered at room temperature for up to 2 days.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
2 starch, 1 fruit, 3 fat